Passover begins Friday evening. At this time the Seder which is the ritual meal marking the beginning of the holiday will take place in Jewish homes everywhere.
At this meal the story of the exodus of the Israelite slaves from Egypt is retold through special blessings, songs and the partaking of symbolic foods.
While many Jewish holidays revolve around the synagogue, the Seder is conducted in the family home. There are communal Seders organized by synagogues, schools and community centers as well.
It is customary to invite guests, especially strangers and the needy. The Seder is integral to the Jewish faith and identity: as explained in the Haggadah, if not for divine intervention and the Exodus, the Jewish people would still be slaves in Egypt. Therefore, the Seder is an occasion for praise and thanksgiving and for re-dedication to the idea of liberation.
Through the words and rituals of the Seder many of the tenets of the Jewish faith have been transmitted from grandparent to child, and from one generation to the next.
Attending a Seder and eating matzoh on Passover is a widespread custom in the Jewish community, even among those who are not religiously observant.
Flour and other leavening agents are not to be eaten during Passover, symbolic of the haste in which the Jewish slaves departed, leaving no time for their bread to rise.
Consequently, desserts in particular have presented some challenges to Jewish cooks.
Sponge cakes and such which rely on beaten egg whites and potato starch or matzoh cake meal are a delicious and traditional end to the Seder meal. Flourless chocolate cakes have also become quite popular.
Growing up it wasn’t Passover without macaroons from a can. They still remain a predominant item on the Passover displays in the stores, but thankfully today there are many recipes available to make your own macaroons. And these are much more palatable, I must say.
In looking through my Passover recipes I came across this recipe jotted down on a piece of paper, author and source unknown.
These particular macaroons are made with coconut, and the recipe is quite simple. They resemble little meringues and are very light…and with a drizzle of chocolate over them they are not only delicious, but pretty as well.
I’ll be taking them to my sister’s along with my Passover Lemon Sponge Cake for our Seder Friday evening.
Coconut Macaroons (makes 36, or less if you make them larger)
3 large egg whites
1 cup sugar
1 cup sweetened flaked coconut
½ cup chopped walnuts (optional)
Beat the egg whites until frothy. Gradually add the sugar and beat on high in an electric mixer until stiff and glossy.
Fold in the coconut and walnuts (if using).
Line a baking sheet with parchment paper. Drop by teaspoonfuls 2 inches apart.
(I piped them from a pastry bag with a large star tip.)
Bake in a preheated 300 degree oven for 25-30 minutes until set and delicately browned.
Remove from oven and let rest for a few minutes before removing to a rack to cool.
If you like, drizzle a bit of melted semi-sweet chocolate over them.